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Saffron and Pancetta Risotto

Saffron and Pancetta Risotto

Cost $12, save $8

Source: Recommended by CookPal

  • 16 Min
  • 4 Servings
  • $12

INGREDIENTS

  • Vegetable Broth

    • 2 ¾ cups vegetable broth

  • Spices and Seasoning

    • 1 pinch saffron threads

  • Liquid and Oil

    • 3 ½ tablespoons hot water
    • 2 tablespoons extra-virgin olive oil
    • ½ cup white wine

  • Dairy

    • 🧀 ½ cup grated Parmesan cheese
    • 🧀 2 tablespoons grated Parmesan cheese
    • 2 tablespoons butter

  • Rice and Grains

    • 10 ½ ounces Arborio rice

  • Meat

    • 1 ¾ ounces pancetta, cubed

  • Vegetables

    • 🧅 ½ onion, thinly sliced

STEPS

1

Pour vegetable stock into a saucepan over low heat. Cover and keep warm.

2

Combine hot water and saffron threads in a small bowl.

3

Heat 2 tablespoons oil in a stovetop pressure cooker. Cook and stir onion until softened, 3 to 5 minutes. Add Arborio rice; cook and stir until toasted and coated with oil, 2 to 3 minutes.

4

Increase heat and pour in wine; simmer until alcohol has evaporated and rice has absorbed wine, about 2 minutes.

5

Stir vegetable stock and saffron mixture into the pressure cooker. Seal according to manufacturer's instructions. Increase heat to high; cook until cooker whistles, about 5 minutes. Reduce heat to low and cook for 4 minutes.

6

Remove cooker from heat and release pressure according to manufacturer's instructions. Remove the lid. Stir in 1/2 cup plus 2 tablespoons Parmesan cheese, pancetta, and butter. Let stand until rice absorbs remaining stock and Parmesan cheese melts, 2 to 3 minutes.

NUTRIENTS

Per 1 serving

🔥

510

Calories

  • 12
    Protein
  • 67
    Carbs
  • 18
    Fats

💡 Keep vegetable stock warm to maintain consistent cooking temperature.For an alcohol-free version, substitute wine with additional broth.Use freshly grated Parmesan cheese for the best flavor.Allow the risotto to rest a few minutes after cooking for a creamy texture.